Cornbread with Corn and Jalapeños

Ingredients

  • 1/2 teaspoon olive oil
  • 1 cup of corn kernels - either cut from and ear of corn or frozen
  • 1 medium jalapeño pepper, seeds and stem removed and finely chopped
  • 1 cup cornmeal, whole grain, medium grind
  • 1/3 cup boiling water
  • 1/2 cup all purpose flour, gluten free if desired
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 Tablespoons melted butter
  • 1 large egg
  • 2 Tablespoons honey (or agave)
  • 1 cup lowfat buttermilk, 1%

Preparation

  1. Preheat oven to 400 F. Line an 8-inch square baking pan with parchment paper and spray with cooking spray.
  2. Pour about 1/3 of the cornmeal into a medium bowl. Pour in the boiling water and stir to from a stiff mush. Set aside to cool.
  3. In an large bowl, combine the remaining cornmeal, flour, baking powder, baking soda and salt. Stir or whisk to mix well.
  4. Stir butter, egg, honey, and buttermilk into the mush mixture. Pour wet ingredients into the dry ingredients and stir until just combined. It's okay if it's a little lumpy - better not to overmix it. Stir in the cooled corn and jalapeño. Pour batter into the prepared baking dish and place into heated oven. Bake for 22-30 minutes or until nicely browned and a sharp knife or toothpick inserted into the center of the cornbread tests clean.
  5. Allow to cool before slicing into squares.

Categories

  • Breakfast
  • Side Dish
  • Snack
  • Grain
  • Gluten Free
  • Quick and Easy
  • Vegetarian
  • MHealthy

Nutrition Information

Serving Size
1 2-inch square piece
Serves
16
Calories
93.00
Total Fat (g)
2.90
Saturated Fat (g)
1.20
Sodium (mg)
154.00
Total Carbohydrates (g)
15.40
Dietary Fiber (g)
1.60
Protein (g)
2.40